Make sure to grate the rind before juicing the orange. For a quick side, combine 1 1/2 cups cooked orzo with 2 teaspoons olive oil, 1 teaspoon lemon juice, 2 sliced green onions, and 2 ounces dried cranberries. You can sub chicken or a firm, white fish for the pork.
2 tablespoons all-purpose flour
1 (1-pound) pork tenderloin, trimmed and cut into 12 thin slices
3/4 teaspoon kosher salt, divided
4 teaspoons extra-virgin olive oil, divided
2/3 cup fresh orange juice (about 2 medium oranges)
Heat a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Sprinkle pork with 1/2 teaspoon salt; dredge pork in flour. Add 2 teaspoons oil to pan; swirl to coat. Add 6 pork slices to pan; cook 2 minutes on each side or until browned and done. Place cooked pork on a platter; keep warm. Repeat procedure with remaining 2 teaspoons oil and remaining 6 pork slices.
Add orange juice, 1/3 cup water, marmalade, and vinegar to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid is reduced to 1/2 cup. Stir in remaining 1/4 teaspoon salt and pepper.
Place parsley, orange rind, and garlic in a small bowl; stir with a fork to combine. Spoon orange juice mixture over pork; sprinkle evenly with orange rind mixture.
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What an elegant, delicious, and EASY meal. I would not hesitate to make this for a dinner party. I paired it with the orzo as recommended and the flavors were very complimentary. DH didn't care for the gremolata, so I'd serve that on the side in the future. Steamed green beans completed the plate. Even DH noticed how pretty it look, "like what you'd get at a fancy restaurant."
My husband and I loved this! I planned on making the orzo to go with it, but didn't have enough left in the box so I made quinoa with the same additions, plus a bag of spinach wilted and stirred in. This would be a great meal for company!
tasty and easy! I thought the raw garlic would be way too strong in the gremolata, but with the sauce and orange rind, it turned out great.
Didn't have pork tenderloin, so cut up some chops into medallions and pounded them out. Also, didn't have orange marmalade, so substituted left over pre-fab asian orange glaze.
Serviced with a side of baby carrots in a reduced cranberry juice / brown sugar glace.
This cooks up very quickly, so have all your sides ready. I made the sauce as written with Seville Orange marmalade, a bitter orange, and it was delicious. Served it with our favorite CL Brussels Sprouts and Carrots with Almonds and a baked potato. Lots of good flavor on the plate!
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